1 tb Olive oil
6 oz Chopped tasso ham
1 c Minced onions
1/2 c Minced celery
Essence
1 tb Flour
1 tb Chopped garlic
1 lb Medium shrimp, peeled,
Deveined and chopped
2 c Small dice potatoes,
Blanched
1 c Blanched carrots
2 1/2 c Heavy cream
2 tb Chopped green onion
1 tb Chopped parsley
6 Individual flaky butter
Crust fluted shells, baked
(3 1/2 inches by
1 Inch), recipe follows
1 tb Chopped chives
1/4 c Grated Parmigiano-Reggiano
Cheese
In a large saute pan, heat the olive oil. When the oil is hot, add the
tasso and render for 2 minutes. Add the onions and saute for 1
minute. Add the celery and continue to saute for 1 minute. Season
with salt and pepper. Stir in the flour and cook for 1 minute. Season
the shrimp with Essence. Stir the garlic and shrimp into the mixture
and saute for 2 minutes. Stir in the potatoes and carrots and season
with Essence. Stir in the cream and bring the mixture to a boil,
reduce to a simmer and cook for 4 to 6 minutes or until the liquid
thickens and coats the back of a spoon. Season the mixture with
Essence. Stir in the green onions and parsley. Reseason if needed.
Place the fluted shells in the center of each plate. Spoon the
mixture in the center of each shell. Garnish with chives and grated
cheese. Serve immediately.
Yield: 6 appetizer servings
EMERIL LIVE SHOW #EMIA82 EMERIL’S WORLD
Yields
4 servings